Description

Bay leaves are often used in Mediterranean cuisine for sauces, cabbage dishes, fish marinades and pickling. Bay leaves have a bitter taste and relatively light hints of nutmeg and lemon. The bay tree was originally native to the Orient, but was brought to Europe in the 9th century by the Romans and now grows all over the world.

Uses:

For Dips, Pestos and Marinades, For Fish and Seafood, For Meat , For Vegetable Dishes, Mediterranean Cuisine

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